#112 Down On The Bayou
New Orleans, Louisiana
Blackfish (Triple Tail Fish) with Louisiana Crayfish Rice and Lemon
Bayou Seafood Gumbo
Kitchen Goddess Speaks:
The Kitchen Goddess gives a lesson on how to flambé.
Beignets and Chicory Coffee
What’s cooking down on the Bayou? Guest Chef Susan Spicer
talks about the flavors of New Orleans and cooks up some Sautéed
Gulf Blackfish with Louisiana Crayfish Rice and Lemon Butter. Other
recipes include: Bayou Seafood Gumbo and Bananas Foster for dessert.
The Kitchen Goddess shows how-to use flambé-ware and accoutrements
Back to Episode Guide